Chicken shawarma in a bowl is a tasty, healthy meal

Protein bowls are appealing for many reasons, the biggest of which is they’re incredibly versatile.

Whether you top them with a lean meat like roasted chicken or a fatty, good- for- you fish like salmon — or opt for a vegetarian source of protein such as tofu or canned chickpeas — bowls can fill you up with countless combinations, while also making you feel great about how well you’re eating.

Plus, they’re easy to assemble on a busy weeknight or quick lunch break, without the need for any fancypants equipment. Besides its namesake dish, all that’s really required to create the perfect lunch or dinner bowl is a cutting board for all the chopping (of toppings) and a small bowl for a bit of mixing (of sauce).

Start with a base of rice, quinoa, farro or another grain. Or choose a sturdy, leafy green such as spinach, Romaine lettuce or baby kale. After the chosen protein, pile on whatever crunchy vegetables are killing time in your fridge, add a healthy fat such as feta cheese and sliced avocado or a handful of nuts or seeds. Then, drizzle it with a yogurtbased sauce, vinaigrette or squeeze of lemon.

This recipe, which was adapted from a similar dish that showed up on my social media feed, features aromatic, Mediterranean-style chicken shawarma cooked in a loaf pan with red onion and then shredded. Chickpeas and assorted veggies complete the combo, along with a generous scoop of white rice.

If you prepare the grains and chop the toppings while the chicken thighs are roasting, you’ll only need about 5 minutes to pull it all together come meal time. Sweet!